Perfect Roast Chicken (adapted from Ina Garten, the Barefoot Contessa)
This Perfect Roast Chicken is truly perfection. We've adapted Ina Garten's (the Barefoot Contessa) Perfect Roasted Chicken for this Tiny Kitchen Recipe Remix!
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Main Course
Cuisine: American
Keyword: barefoot contessa, chicken, ina garten, roast chicken, roasted, roasted chicken, vegetables
Servings: 1 chicken
Calories: 5448kcal
Author: Fucci (adapted from Ina Garten)
SO WHAT YOU'RE GONNA NEED IS:
Cut ends off of an Onion. Peel off outside layers. Cut Onion into quarters. Place into Casserole dish.
Cut ends off Carrots. Cuts unpeeled Carrots into 2 inch segments. Place into Casserole dish.
Cut tops off of Fennel bulb and discard. Cut Fennel Bulb into 1/4 inch slices. Place into Casserole dish.
Add Olive Oil, Salt and Pepper to vegetables. Mix until coated.
Cut Lemon into quarters. Cut head of Garlic in half crosswise. Set aside.
Remove giblets from inside of the Chicken and discard. Rinse and thoroughly dry Chicken with paper towel.
Season inside the Chicken with Salt and Pepper. Stuff Chicken with Lemon, Garlic and Thyme.
Truss the legs of the Chicken with Cooking Twine to keep the legs tucked close to the body. Tuck wings under.
Brush the outside of the Chicken with melted butter. Season liberally with Salt and Pepper. Place on top of the vegetables.
10. Bake at 400F oven for about 1 1/2 hours or until the juices run clear. For better consistency, place thermometer in the thickest part of the thigh (not touching the bone) and remove Chicken from oven when it reaches 165F.
Calories: 5448kcal | Carbohydrates: 58g | Protein: 429g | Fat: 379g | Saturated Fat: 114g | Cholesterol: 1761mg | Sodium: 2084mg | Potassium: 6318mg | Fiber: 18g | Sugar: 17g | Vitamin A: 45900IU | Vitamin C: 131.4mg | Calcium: 551mg | Iron: 26.6mg